Preserving Runner Beans

Freezing Runner Beans

General preservation or storage guidance

Preparation About 25 min active, plus cooling

Young runner beans keep their colour and cooking quality better when blanched briefly before freezing.

Method

1. Choose young, tender pods while the seeds are still small; wash in cold water.
2. Snip off the ends and cut into 5–10 cm lengths, or leave whole if preferred.
3. Blanch in boiling water for 3 minutes, then cool promptly in cold water.
4. Drain thoroughly, pack into freezer-safe bags or containers, press out excess air, seal and label.
5. Freeze promptly and cook from frozen; do not thaw on the counter.

Pickling Runner Beans

Home recipe · fridge or freezer method

Preparation 20 minutes preparation and cooking, plus cooling · Makes About 1 medium jar (500–600 ml)

A small-batch runner beans vinegar pickle for prompt use from the refrigerator.

Ingredients

• 500 g fresh runner beans, washed and cut thin diagonal strips
• 250 ml white vinegar labelled 5% acidity
• 250 ml water
• 15 g (1 tbsp) caster sugar
• 5 g (1 tsp) salt
• 1 small garlic clove, thinly sliced
• ½ tsp mustard seeds

Equipment

• Saucepan
• Clean heatproof jar with lid
• Kitchen scales and measuring jug

Method

1. Wash the runner beans, remove damaged pieces and prepare it as specified: thin diagonal strips. Pack loosely into a clean heatproof jar with the aromatics.
2. Put vinegar, water, sugar and salt in a saucepan. Bring just to the boil, stirring until the sugar and salt dissolve.
3. Pour the hot liquid over the vegetables until covered. Let the jar cool at room temperature, then refrigerate within 2 hours.
4. Keep the vegetables submerged and refrigerated. This small-batch recipe is for prompt use and is not a canning recipe.
5. Serve chilled as a relish or side. Use clean utensils; eat within 48 hours and discard sooner if there are signs of spoilage.

Cooked Runner-Bean Freezer Portions for Runner Beans

Home recipe · fridge or freezer method

Preparation 15 minutes preparation plus cooking and cooling · Makes About 4 side portions

Cooked runner beans portions cooled quickly and frozen for later use. This is a freezer recipe, not a room-temperature preserve.

Ingredients

• 500 g fresh runner beans, washed and trimmed and cut into 4 cm lengths
• 1 tbsp rapeseed or olive oil
• ¼ tsp fine salt
• ½ tsp black pepper

Equipment

• Oven tray or wide lidded saucepan
• Baking paper (if roasting)
• Shallow freezer-safe containers

Method

1. Heat the oven to 200°C (180°C fan), or set a wide saucepan over medium heat. Wash the runner beans, remove damaged parts and prepare it: trimmed and cut into 4 cm lengths.
2. Toss with the oil, salt and listed seasoning. Roast in one layer until fully tender and lightly browned, turning once; if using a saucepan, cook with a splash of water and a lid until completely tender.
3. Divide into shallow portions and cool quickly. Refrigerate or freeze within 1–2 hours of cooking.
4. Seal, label and freeze at about −18°C. Use from frozen in cooked dishes or thaw in the fridge.
5. Once thawed, use within 48 hours and reheat until steaming hot throughout if serving hot. Do not refreeze thawed portions.